Lavendula’s Marzipan Filled Crepes with Orange Sauce

(997 votes)
Total Time Icon
Total time: 1 hour 50 min
Preparation Time Icon
Prep time: 40 min
Cooking Time Icon
Cook time: 10 min
Rest Time Icon
Rest time: 1 hour
Yield Icon
Enough for 4 people

🍓 Ingredients

1 pinch Salt
500 milliliters Milk
3 Eggs
250 grams Flour
200 milliliters Cream
200 grams Marzipan
1 stick Cinnamon
1 package Dessert sauce (vanilla flavor) for cooking
500 milliliters Orange juice preferably freshly squeezed
3 Oranges filleted
2 tablespoons Sugar possibly a little more
3 tablespoons Orange liqueur (e.g. Grand Marnier)
some Butter for the mold
some Cinnamon powder for dusting
some Oil or clarified butter for baking

🍽 Instructions

Mix the ingredients flour to milk to make a smooth crêpe batter. Let this rest for at least 30 minutes.

Then fry the crêpes as thinly as possible in a coated pan with a little oil or clarified butter. Stack them on a plate and let them cool.

Stirring the marzipan with the cream into a smooth spreadable mass might be the only tricky part of the recipe. It can be more or less difficult, depending on the consistency of the marzipan. It works well if you first dice the marzipan and mix it with the cream in the Quick-Chef to a homogeneous mass.

However, you can also use a cutting rod, hand mixer or small speed mixer. Make sure that you do not add all the cream immediately – it is better to work bit by bit.

Otherwise it could become too liquid – it should be a well spreadable homogeneous cream.

Spread a thin layer of this mixture evenly on the cold crêpes, roll them up and place them in a buttered baking dish. Cover with either a suitable lid or aluminum foil.

Cook a sauce from orange juice, dessert sauce powder, sugar and cinnamon stick. When cool, add the orange fillets and perfume with orange liqueur.

When the guests arrive, preheat the oven to about 100°C and reheat the crêpes in it, covered. To serve, place a mirror of the cold orange sauce on the plate and place a warm crêpe on top of each. Dust lightly with ground cinnamon through a sieve. It is nice if you do not lay the crêpe in one piece, but cut once in the middle with a diagonal cut and lay one of the two pieces crosswise on top of the other, so that the gate or the marzipan filling can be seen.

📊 Nutrition Facts

Nutritional values per serving:


📝 Recipe Overview

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